food

Mar y tierra de verano

El chef Dale Talde le da un toque de estilo español a su típico surf 'n' turf al crear Cerdo y almejas, Fideos de langosta y champiñones, y pan de tomate y atún y luego acompañarlo todo con un delicioso michelada.

food

Mar y tierra de verano

El chef Dale Talde le da un toque de estilo español a su típico surf 'n' turf al crear Cerdo y almejas, Fideos de langosta y champiñones, y pan de tomate y atún y luego acompañarlo todo con un delicioso michelada.

Supplies

  • 1 ½ lb skinless pork belly
  • 2 Tablespoons smoked paprika
  • Salt and pepper
  • 6 Tablespoons extra virgin olive oil, divided
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 3 bay leaves
  • 3 cups dry white wine
  • 2 cups water
  • 24 little neck clams
  • 1 Tablespoon fish sauce
  • ½ cup chopped parsley
  • Grilled bread for dipping

Pasos

  1. Heat the grill to medium high heat.
  2. Season pork belly with smoked paprika, salt and pepper, and place on the grill.
  3. Sear the pork for 4-5 minutes per side and then remove and use scissors to cut into 1 ½ inch pieces.
  4. Heat a medium pot over medium high heat and add 4 Tablespoons of olive oil.
  5. Add the onion, garlic, and tomato paste and cook for 3-4 minutes.
  6. Stir in the pork belly, white wine, and water and simmer, uncovered for 25-30 minutes.
  7. Add the clams and cover, cook for an additional 5 minutes, until all of the clams are opened.
  8. Remove the lid, turn off the heat and add the fish sauce and remaining olive oil.
  9. Garish with parsley and serve.

Supplies

  • 8 large shiitake mushrooms
  • 1 bunch hen of the woods mushrooms
  • ½ cup olive oil, divided
  • 8 oz angel hair pasta, broked into 1 inch pieces
  • 2 (1 1/4 pound) lobsters, steamed
  • 1 medium sized onion, diced
  • 4 cloves garlic, minced
  • 1 tomato, chopped
  • 3 cups chicken stock
  • 1 Tablespoon hon dashi
  • 1 Tablespoon fish sauce
  • 2 (1 1/4 pound) lobsters, steamed
  • ¼ cup kewpie mayonnaise
  • 2 lemons
  • ¼ cup chopped parsley
  • Salt and pepper

Pasos

  1. Heat the grill.
  2. Season the mushrooms with salt and pepper and place them on the grill.
  3. Grill for 5-7 minutes, flipping once.
  4. Remove the mushrooms from the grill and slice.
  5. Heat a large saute pan over medium heat and add 4 tablespoons of olive oil.
  6. Stir in the angel hair and cook until the pasta is toasted and a medium brown color about 3 mins
  7. Remove the pasta from the pan and set aside.
  8. Add 2 more Tablespoons of oil to the pan, add the onion, garlic, & tomato - cook for 5-6 minutes.
  9. Add the pasta, chicken stock, dashi, and fish sauce and turn the heat to high.
  10. Stir the mushrooms into the pan.
  11. Cook for 10 minutes over high heat.
  12. Split the lobsters in half then brush with oil and season with salt and pepper.
  13. Place on the grill flesh side down.
  14. Grill for 2-3 minutes and then turn and grill an additional 2-3 minutes.
  15. Stir the lobster into the pan with the pasta and sauce, and allow it to all finish cooking together.
  16. In a small bowl mix the kewpie mayonnaise, zest of both lemons, and the juice of one.
  17. Drizzle the sauce over the lobster dish.
  18. Cut the remaining lemon into wedges and use for garnish.
  19. Finish the dish with chopped parsley.

Supplies

  • 1 lb. sushi grade tuna
  • 5 Tablespoons high quality olive oil
  • 2 Tablespoons soy sauce
  • ¼ cup minced chives
  • 1 large baguette
  • 2 cloves garlic, peeled
  • 1 heirloom tomato
  • Flaky sea salt

Pasos

  1. Slice the tuna into very thin, sashimi style pieces and place in a shallow bowl.
  2. Dress the tuna with 2 Tablespoons of olive oil, soy sauce, and chives.
  3. Heat the grill to medium high heat.
  4. Cut the baguette in half lengthwise and place on the grill, cut side down for 2-3 minutes, until toasted.
  5. Add the whole tomato to the grill and let it char and get soft, remove and chop it up with some salt and pepper remaining olive oil.
  6. Remove the bread from the grill and rub each side with garlic.
  7. Next spread the tomato on the bread, flesh side down.
  8. Season the bread with flaky sea salt and top with the tuna then garnish with chives.
  9. Cut into 1 ½-2 inch pieces to serve.